PREPARATION:

1. In a medium, heavy-bottomed saucepan melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown and most of their liquid has evaporated, about 5 minutes. Add the shallots and cook until softened, about 1 minute. Add the wine and bring to a simmer.
2. Reduce the heat to medium-low. In a medium bowl, combine the cubed fontina and tome with the cornstarch and toss to mix well. Add the cheese-cornstarch mixture to the saucepan in 3 additions, stirring constantly and adding more cheese only as the previous batch has completely melted. Stir in the grated Truffled Pecorino Romano and drizzle in the truffle oil and allow the fondue to come to a bare simmer but do not allow to boil. Season with salt and pepper and transfer to a fondue pot for serving.
3. Serve, with dipping items of choice, attractively arranged in separate bowls.